Hake Medallions Pan-Fried
A bright, fragrant family dinner! To quickly pan-fry frozen hake medallions, just thaw the fish, dip it in batter, and fry in oil until golden. Simple and delicious!
Updated : 09 February, 2026
Easy
About 30 min.
Ingredients
600 grams
Hake
2 tablespoon
Olive oil
1 tablespoon
Lemon juice
0.5 teaspoon
Garlic powder
to taste
Ground black pepper
to taste
Salt
Batter
1
Eggs
2 tablespoon
Mayonnaise
1 tablespoon
Wheat flour
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make hake medallions? Prepare the ingredients. Hake medallions are usually sold frozen. They are skinless, boneless pieces of fish fillet pressed into firm rounds that, if handled gently, don’t fall apart even after thawing.
Step 2
Thaw the medallions in advance and place them on a plate. Brush both sides with lemon juice and sprinkle with dried garlic and spices. Let marinate for 25-30 minutes.
Step 3
Meanwhile, make the batter. In a bowl, whisk a large egg with mayonnaise until smooth. If the egg is small, use two.
Step 4
Add flour and whisk again thoroughly. It’s best to sift the flour into the batter to avoid lumps.
Step 5
You should end up with a thick, smooth batter with no lumps.
Step 6
Dip each fish medallion in the batter on all sides.
Step 7
Heat vegetable oil in a skillet over medium heat. Add the medallions and fry for about 5-6 minutes until a golden crust forms.
Step 8
Flip the medallions and fry for about 5 more minutes, covered, until golden.
Step 9
Transfer the cooked hake medallions to a plate, garnish with fresh herbs, and serve. Enjoy your meal!
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